{ Bread and Garlic Soup }

For a more elegant presentation, puree the soup with an immersion blender, then top with bread cubes and cheese before serving.

2 cups stale bread (from hearty French or Italian loaf), cut into 1-inch cubes
1 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon kosher salt
1/2 teaspoon smoked paprika
1 head garlic, peeled and smashed
6 cups chicken stock
1/4 cup shredded manchego cheese

1. Toss bread cubes in 1/2 tablespoon olive oil. Sprinkle with salt and paprika; toss again. In a large nonstick skillet, saute cubes over medium-high heat 6 to 8 minutes, or until deep gold in color. Remove from heat.

2. In a medium saucepan, heat 1 tablespoon olive oil over medium-low heat. Add garlic and saute 4 minutes, or until just golden. Add chicken stock; bring to a boil over medium-high heat. Add half the bread cubes, reduce heat to medium-low and simmer 20 minutes.

3. Ladle soup into bowls; top each with remaining bread cubes, and sprinkle with cheese.

Serves 6

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